Easy Chilaquiles with Eggs

Simple homemade chile enchilada sauce and sunny side up eggs make chilaquiles one of the quickest Mexican breakfast recipes to make at home!

Course Breakfast
Cuisine Mexican
Keyword chilaquiles, enchilada sauce
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Calories 1321 kcal


For the Chilaquiles:

  • 2 tablespoons canola oil
  • 3-4 large eggs
  • 1 1/2 cups ancho-enchilada sauce (recipe below), or your favorite canned enchilada sauce
  • 4 cups tortilla chips
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2-3 radishes , thinly sliced
  • Queso fresco cheese , crumbled
  • 1 avocado , diced or sliced
  • 1 lime , cut into wedges

For the Ancho-Enchilada Sauce:

  • 2 cups hot water
  • 4 dried Ancho chiles , stemmed and deseeded
  • 3/4 sweet onion , roughly chopped
  • 1 15- ounce can fire-roasted tomatoes
  • 4 cloves garlic , smashed
  • 1 tablespoon honey
  • 2 1/2 teaspoons kosher salt


To Make the Ancho Enchilada Sauce:

  1. In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the remaining sauce ingredients and blend on high until smooth. This makes 4 cups and can be made in advance and stored covered in the fridge.

To Make the Chilaquiles:

  1. Heat a non-stick skillet over medium-low heat with the canola oil. Crack the eggs into the skillet and pull the whites into the eggs as you do. Cook on medium low, and as the whites begin to set, spoon the oil over the whites until cooked through. Move the pan from the heat and set aside.
  2. Heat a 10-inch cast iron skillet over medium high heat. Add the Ancho-Enchilada sauce to the skillet to heat it, then add the chips, tossing to coat evenly in the sauce. Add more sauce if needed and cook for 1 to 2 minutes to slightly soften. Remove from the heat.

  3. Top with the eggs and garnish with the red onion, radishes, avocado, lime and queso fresco cheese and season with salt and serve family style straight out of the pan.

Recipe Notes

Nutrition Facts
Easy Chilaquiles with Eggs
Amount Per Serving (1 g)
Calories 1321 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 9g56%
Cholesterol 211mg70%
Sodium 4002mg174%
Potassium 1762mg50%
Carbohydrates 173g58%
Fiber 31g129%
Sugar 44g49%
Protein 30g60%
Vitamin A 14188IU284%
Vitamin C 40mg48%
Calcium 409mg41%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.